Blog copyright Janet Groene 2024. To ask about rights to use this content or to place an ad, email janetgroene@yahoo.com
CAMPING & RV RECIPE OF THE WEEK
Risi E Bisi
Use shortcuts such as instant rice and a carton of rich broth to make this colorful Italian classic. To make it vegetarian, use vegetable broth or bouillon and substitute 4 chopped, hard-cooked eggs for the meat.
1 or 2 cans chunk ham, drained
1 tablespoon butter
1 tablespoon vegetable oil
Medium onion, diced fine
4 cups chicken broth OR
4 cups water + 5 chicken bouillon cubes
2 cups green peas, thawed
4 cups instant rice
½ cup grated Parmesan cheese
Salt, pepper
In a saucepan, sizzle ham in hot butter and oil, breaking it up while gradually adding onion, When onion is soft, add broth or water+ bouillon cubes and bring to a boil. Stir in peas. Bring back to a boil and add rice. Cover, remove from heat and set aside for 10 minutes until rice is tender. Fold in Parmesan, or pass it at the table.
Broth, ham and cheese are already salted, so do not add salt. It's best to pass salt and pepper at the table. Serves 4.
See more of Janet Groene’s shortcut galley recipes at Boat Cook.
CAMPING & RV RECIPE OF THE WEEK
Skillet Pastitsio
Here is a shortcut, stove-top version of a wonderful Greek macaroni dish. Make my version in one pan on one burner.
3 cans, 14-15 ounces each, macaroni and beef in tomato sauce
½ teaspoon cinnamon
1 can cream of mushroom soup
½ soup can milk
2 eggs
About 1 cup grated Parmesan cheese
Place macaroni and beef in a skillet. Stir in cinnamon and smooth to an even layer. Cover and heat over low burner. In a bowl whisk milk and eggs into mushroom soup and fold in cheese. Carefully spoon soup mixture over hot macaroni. Do not stir. Cover pan and cook over low heat until topping layer sets like custard. Serves 6.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Caramel Rice Pudding
5 cups water
½ cup packed dark brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping, thawed enough to fold in
In a large pot bring water and sugar to a boil until sugar dissolves. Stir in the rice and salt. Cover and let stand until the water is absorbed, rice is tender and the mixture has cooled to lukewarm. . Fold in remaining ingredients. Serve now or chill. Serves 15.
Tips for the Camp Cook
* The new collapsible silicone galley gear is a plus for camping. It’s lightweight, stores flat and won’t break. However, it’s also a place for grime to hide and build up. Fully expand it to wash in hot, sudsy water. Then dry thoroughly before collapsing for storage.
* I learned by accident that an oily marinade tames an oily fish such as mackerel. Mix one part canola oil to one part soy sauce plus herbs and seasonings of choice. Marinate, then remove fish and discard marinade.
* Supply small disposable (bathroom size) cups for serving foods like rice pudding (above). They cost very little and are just the right size for portion control.
Love a cozy Kindle mystery? Read Janet Groene’s new mystery series by her pen name, Farley Halladay. Start with January Justice, then February Felony, March Malice and so on while the widowed Farley strives to solve the mystery of her late husband's death in a fall from the mainmast of their ketch.
FREEZE-AHEAD RECIPE OF THE WEEK
Tunnel-O’-Cinnamon Cake
Freeze this large cake whole or wrap in single serve slices, then freeze. It travels well and doesn’t need frosting.
1 box yellow cake mix
3 tablespoons brown sugar
2 teaspoons cinnamon
1 cup finely chopped nuts
½ cup vegetable oil
4 tablespoons water
4 eggs
1 teaspoon vanilla or rum flavoring
Grease and flour a tube pan or bundt cake pan and set the oven for 350 degrees. Put 2 tablespoons of the cake mix in a small bowl with the brown sugar, cinnamon and nuts. Set aside.
Beat remaining cake mix with oil, water, eggs and flavoring until you have a smooth batter. Pour half the batter into the pan, sprinkle with the nut mixture and carefully add remaining batter.
Bake the cake until it’s springy to the touch, about 50 to 55 minutes. Cool it in the pan 10 minutes, then remove from pan and cool completely on a rack. Wrap and freeze.
To serve, thaw completely and serve as is or with a glaze, sauce, syrup or ice cream.
BLACK POT RECIPE OF THE WEEK
Three Bean Turkey Soup
1 pound ground turkey
1 tablespoon vegetable oil
Large onion, diced
Small green pepper, seeded and diced
2 large carrots, peeled and chopped
2 large ribs celery, chopped
1 tablespoon minced garlic
4 cups water
6-ounce can tomato paste
4 chicken flavor bouillon cubes
1 1/2 teaspoons Cajun seasoning
1 can each pinto beans, Great Northern beans and kidney beans
1 can refried beans
28-ounce can diced tomatoes
Fry out ground turkey in hot oil, gradually stirring in vegetables and garlic over high heat. Stir in water, tomato paste, bouillon and seasoning. Cover and remove to medium heat to simmer until vegetables are tender. Stir in diced tomatoes and beans, stirring to break up refried beans, and simmer over low fire. Serves 8 to 10. Ladle into soup bowls.
Cook’s note: If soup is too thin, slowly stir in oatmeal or potato flakes, one tablespoon at a time, allowing 2 minutes for it to thicken before adding more. If soup is too thick, add water, red wine or broth.
Just in time for gift season
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The
book starts with making the decision to go full-timing, then leads you
through choosing and outfitting the RV as a home, making money on the go, home
schooling, finding affordable campsites and
more. It ends with advice on easing out of full-timing, when and if
that day comes. Amazon can wrap and ship it for you if you like.
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